Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey....
Author: Molly Stevens
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product...
Author: Andy Baraghani
A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.
Author: Melissa Clark
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Author: Anthony Bourdain
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between...
Author: Betty Liu
Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.
Author: Anna Stockwell
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you'll always have a way to brighten up any main dish
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.
Author: Molly Baz
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect...
Author: Jason Wang
Author: Jody Adams
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
Author: Chris Schlesinger
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Author: Hetty McKinnon
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz
Author: Heidi Dalzell
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Author: Anna Stockwell
Chiffon cake has all the fluffy texture of angel food cake, with a touch of extra richness. This cake recipe is made with tahini and sesame seeds for crunch.
Author: Jennifer Yee
Serve this Asian-inspired one-pot baked chicken dish with steamed rice and broccoli.
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Ming Tsai
Author: Anita Lo
With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork
Author: Chris Morocco
Author: Lillian Chou
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Author: Hetty McKinnon
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Author: Jason Wang